Natural sources: Natural vitamin E (RRR--tocopherol)
present in plants only mainly the leaves of green vegetables.
Vegetable oils (wheat germ, sunflower, cottonseed, safflower, soybean, and corn oil) .
Unprocessed grains, nuts.
Synthetic sources all racemic-tochopherol.
Gastrointestinal absorption of all forms of vitamin E is equivalent. the subsequent physiological steps are sharply in favor of the RRR form. The cellular liver transfer protein that maintains the plasma level is specific for the RRR form of α -tocopherol. It selectively choosing the RRR form and bind it into plasma lipoproteins for distribution of the vitamin to every tissue and organ in the body.